How To make White Osso Bucco
8 sl Veal shank, each about
-1 1/2 - 2 inches thick 1/4 c Olive oil
1/3 c Butter, unsalted
3 c White wine, dry
-(or less) 1 Lemon
8 T Parsley (fresh),
-chopped fine Flour, salt and pepper Dredge the veal shank pieces well in flour. In a large skillet with high sides, heat the olive oil and butter over moderately high heat until the butter stops foaming. If you do not have a skillet large enough to accommodate all of the meat in a single layer, use two smaller pans. Add the veal shanks to the skillet and arrange in a single layer. Cook over moderately high heat until browned on one side. Add a generous amount of salt and pepper. Turn meat and brown the other side, and add salt and pepper. Add enough white wine to nearly, but not quite, cover the meat. Reduce heat to a barely bubbling simmer. Cover with a well-fitting lid. Cook at a simmer for 2 1/2 hours. Peel a thin layer of rind from the lemon. (I find that a vegetable peeler gives me a nice thin layer of rind.) Cut rind into fine strips. Remove veal shanks to a warm plate. The meat will be falling-off-the-bone tender, so a wide spatula is advised for this step to keep each shank intact. Keep meat warm through the next several steps. Add lemon peel and chopped parsley to the sauce and place over high heat. Boil vigorously for several minutes to reduce sauce slightly. Stir to loosen any brown bits from the pan and then frequently to prevent burning. Remove from heat and return shanks to skillet. Spoon sauce over shanks and replace skillet lid. Let sit for 3-5 minutes to reheat shanks. Serve with sauce over shanks. NOTES: * Braised veal shanks in white wine -- This recipe is adapted from Marcella Hazan's "More Classic Italian Cooking." Simple to make, this dish beats any "traditional" osso bucco with tomatoes and vegetables that I've had in the U.S. or Italy. * Veal shanks are a relatively inexpensive cut of meat. If possible, ask your butcher to use hind shanks which have more meat than do the forelegs. The key to this dish is the quality of the ingredients. I use the best ol
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Osso Buco Recipe - Laura Vitale - Laura in the Kitchen Episode 353
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After a long walk I decided to spend some time by the river and feasted on handmade wooden utensils followed by a delicious Osso Buco steak.
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Ingredients for Osso buco:-
3 x 1 lb each Veal Osso buco
(3 x 450 grams) larger or smaller will not make a difference.
1 cup of All-Purpose Flour
Salt and Fresh Cracked Black Pepper to taste
2 tbsp Extra Virgin Olive Oil
1 tbsp Butter
1 medium onion minced
3 Carrots diced
2 large Celery Stalks or 3 smaller ones diced
2 medium Tomatoes chopped
1 cup of White Wine (240 ml)
2 1/2 cups beef Broth(stock) (600 ml)
Sprig of Fresh Rosemary
Small bunch Parsley
For The Gremolata
1/4 cup chopped fresh Parsley
1 clove of Garlic minced
Zest of a lemon
1 tsp Extra Virgin Olive Oil
Osso buco
Gennaro's Awesome Ossobuco
Gennaro's back, and you're in for a treat! Ossobuco; a beautiful cut of veal shin, braised with a broth of carrots, onions, and tomatoes, and placed on a simple bed of polenta. Maximum flavour with minimum ingredients!
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Julia Child’s Osso Buco (TASTE GOD’S BUTTER)
This Julia Child Ossobuco recipe from The French Chef cookbook may be one of her best. #juliachild #jamieandjulia #antichef #ossobuco
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Giada De Laurentiis' Lamb Ossobuco | Giada in Italy | Food Network
Cooking low and slow is the trick to Giada's tender Lamb Ossobuco!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
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Lamb Ossobuco
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 35 min
Active: 35 min
Yield: 4 servings
Ingredients
3 tablespoons vegetable oil
4 pounds lamb shank, cut into 2-inch ossobuco
1 3/4 teaspoons kosher salt
1/3 cup flour
3 cloves garlic, smashed
2 stalks celery, chopped into 1/3-inch pieces
1 large carrot, diced into 1/3-inch pieces
1 onion, chopped
1/4 cup tomato paste
1 cup dry white wine
3 cups unsalted chicken broth
3 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest (1 lemon)
Directions
Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours.
Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest.
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Giada De Laurentiis' Lamb Ossobuco | Giada in Italy | Food Network